For many, apples have become an afterthought in an age filled with flashy, processed snacks. But Yes! Apples is on a mission to change that narrative. By prioritizing flavor profiles-sweet versus tart-and use-case guidance-snack versus bake-the brand is making apples an intentional and craveable snack option. This shift is not just a marketing strategy; it's a movement to help consumers fall in love with apples again.
Protein-rich, savory dishes like pan-sauteed pork chops are classic cold-weather food because they don't just fill your belly with something incredibly satisfying - they also fill your kitchen with wonderful, comforting aromas. They're especially flavorful when topped with apples and shallots simmered in butter and perfumed with fresh sage. This recipe comes together in a flash - less than 20 minutes - making it a perfect dish for busy school nights or after a long day in front of the computer. For a complete meal, the chops are served with another winter classic, a warm green cabbage slaw.
Prepare the pork loin: Pat the pork loin roast dry with paper towels. In a small bowl, combine olive oil, black pepper, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground cinnamon. Rub this mixture all over the pork loin, ensuring it's evenly coated. Using a sharp knife, cut 3-inch deep slits into the pork. Insert the apple slices into each pork slit.
Brussels sprouts in a salad? Turns out, this veggie shaves down into the delicious, feathery salad greens. By now, most people know that crispy roasted Brussels sprouts are seriously delicious. I've found that shaved raw in a salad is the next best way to eat them! The raw greens aren't bitter at all: they're sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Dijon mustard dressing, apples, and dried cherries, and it becomes an easy side dish that wow's everyone.
It's that time of the year again, when fall harvests completely take over your kitchen counter. Apples, in particular, are probably already piled up in a basket, waiting to be baked into pies and swirled with caramel. But as the season slips by, don't let pies be the only place you use this delightful fruit. Apples are just as wonderful in a panful of breakfast potatoes as in hearty desserts.
A simple sour cream pastry is a go-to base for the tart. It yields a crumbly cookie-like crust, which is irregular and forgiving - helpful for the novice baker. As the tart bakes in the oven, the caramel from the fruit filling will bubble up in spots through the crust. The crust will continue to bake, and when it's finished and cooling, the wayward caramel will harden and coat the crust with a shiny shellac of sweetness.
It's easy to forget just how extraordinary apples can be. Often relegated to less exciting regions of the fruit bowl, they actually come in a dizzying array of varieties sharp, sweet, floral, crisp and each with their own quirks. And now is the time to celebrate apples, so this week I'm giving them the attention they deserve in a no-bake toffee apple pie (banoffee's autumn cousin) and a soft, cinnamon-spiced crumb cake.
Months of hot weather have produced a record-breaking year for apples in the UK, with the harvest coming in bigger and earlier than ever. That means it's also going to be a record-breaking year for cider. According to the National Association of Cider Makers, the warm summer has also delivered apples full of rich flavours and natural sweetness, perfect for cider making. In orchards across the UK, boughs are breaking under the weight of the ripening fruit.
Pumpkin spice is going to have to wait a minute; it's time for apples to shine. Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best. We turned to three new cookbooks to find new recipes for the occasion, starting with "The Art of Jacques Pépin."